These vegan blueberry cheesecake cups make for the most perfect treat! They are naturally refined sugar free, grain free and dairy free. The creamy cashew cream combined with the blueberry maple jam and date crust is oh so delicious. These cute little treats are super simple to make and will be loved by all.
Ingredients:
For the cream:
- Cashews-Cashews make for a great dairy free alternative when it comes to cream in paleo baking. The key with turning them into a cream-like texture is to allow them to soak beforehand, which gets them nice and soft.
- Coconut oil-Helps with the nice and smooth texture.
- Nut milk-Helps break up the cashews. Any kind of nut milk will work.
- Pure maple syrup-Adds a touch of sweetness.
For the jam:
- Blueberries-You can use any kind of berries, but blueberries are my favorite. I have another paleo berry jam recipe here.
- Maple syrup-My go to sweetener for vegan baking.
- Lemon juice-Citrusy addition to the sweet jam.
For the gluten free crust:
- Dates-Make sure the pit is removed! This is what gets everything to stick together.
- Cashews-The main ingredient.
- Chia seeds-To get those healthy fats in.
To serve: (optional)
- Fresh berries
How to make:
For the gluten free cheesecake crust:
- Place all ingredients in a high speed blender and blend for 30-60 seconds until a crust-like consistency forms. I like this blender. Once the crust is made, evenly distribute (about 3 tbsp each) it to 8 small mason jars, I like these ones.
For the jam:
- Place all ingredients in a saucepan on medium heat and bring to a boil. Whisk around with a fork or mini whisk every 5 minutes for 20 minutes total.
For the filling:
First, place the cashews in a bowl for water for 4 hours. This allows the cashews to get nice and soft and makes it easier to turn them into a cream. Once the 4 hours are up, drain the cashews and add the cashews and remaining ingredients in your high speed blender on high for 3-4 minutes. The time will depend on the speed of your blender. Pour the filling into the small jars and top off with optional berries.
To assemble:
- Grab your mini cheesecake jars. I like these disposable ones, and these reusable glass ones. Add your first layer for the crust (about 3 tbsp), then add the filling (about 3 tbsp.) Next, top it off with the fresh jam. Garnish with optional raspberries.
How long do these last?
- I suggest keeping them in the fridge for up to 5 days.
If you like this dessert, you will LOVE:
- No Bake Vegan Cherry Lime Cheesecake
- Vegan Peanut Butter Cheesecake
- Vegan Skillet Cookie
- Gluten Free Edible Cookie Dough
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Vegan Blueberry Cheesecake
Equipment
- Small saucepan
- high speed blender
Ingredients
For the crust:
- 1.5 cups dates pit removed
- 1 cup cashews
- 1/2 cup chia seeds
For the blueberry jam:
- 3 cups blueberries fresh
- 1 whole lemon juiced
- 1/2 cup pure maple syrup honey ok if you eat honey
For the filling:
- 2 cups cashews soaked in water for at least 4 hours
- 1/4 cup coconut oil
- 1 cup almond milk
- 1/3 cup pure maple syrup honey ok if you eat honey
Instructions
For the crust:
- Place all ingredients in a food processor and blend until crust like mixture forms.
For the filling:
- Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.
For the jam:
- Place all ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.
To assemble and serve:
- Place 3 tbsp of the crust in the jars, followed by 3 tbsp of the filling and then top of with the jam and optional berries to garnish.
This hit the spot. So creamy, sweet and nutty. These were delicious. It was such a treat to have something so sweet and it’s healthy.